Date: Sun, 12 Feb 2006 08:28:55 GMT
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001 - lobo
Subject: re: DRIED SOURDOUGH
Date: Sun, 05 Feb 2006 21:15:37 -0700
I recently reconstituted sourdough that had been dried for 2
years. I had to add flour and water to it about 7 days in a row
before it finally smelled right. It bubbled some right away, but
smelled floury rather than yeasty. Eventually it took off and baked
as good a loaf as any wet starter. :
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From: "Kyle"
Subject: Maggie Glezer's Sourdough Challah
Date: Mon, 6 Feb 2006 05:59:33 -0500
I find that bread recipes are more guideline than Gospel. I rarely
use the exact amount of flour a formula calls for. Different kitchens
have different levels of humidity. This will cause the amount of
flour required to vary. The age of the flour also affects the amount
of water it will absorb.
You mention that you have existing starters. Did you convert the one
you used to the same hydration she used in her starter? Maggie is a
fan of relatively firm starters, 62-65%.
All this said, when I tested this recipe I too had to add flour. I
did not see big expansion in either the bulk fermentation or the
proofing. I did get great oven spring and the finished bread had a
nice open crumb. It can be seen here:
http://www.kyleskitchen.net/collision_course.htm
Hope this helps.
KyleW
www.kyleskitchen.net
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From: Maggie Glezer
Subject: Sourdough challah help
Date: Mon, 06 Feb 2006 12:46:21 -0500
Hi Adam,
I AM a member of the list! Let's see if I can help you. About
adding extra flour, are you weighing or measuring by volume? I would
guess measuring with a cup, in which case all bets are off--there is
just too much variation in how people measure a cup of flour. This is
one of my favorite things to demonstrate in my hands-on classes--cups
of flour can weigh anywhere from 120 g to almost 200 g depending on
how they are added to the cup--a huge variation. If the extra cup
worked with the way you measured, I wouldn't worry about it. But for
the future, I highly recommend buying a cheap digital scale. Your
baking will be faster, cleaner and much more accurate.
About not getting volume, there are many possible reasons. Usually
this is because the starter just isn't active enough. Does your firm
starter quadruple in volume in 8 hours or less? If not, it's just
not ready, even if you have been using it for years, and needs more
refreshments to become fully active. My recipes use very little
starter, so they require fully active starters. Also, since it's
winter, you might not be giving the dough enough warmth to properly
rise, it needs at least 70 degrees F, and does better at even higher
temperatures. So you might need to find a warmer place for optimal
performance. If you added too much flour, and the dough was too
stiff, the starter might also have been slowed. The rule with
starters is that the warmer and wetter the dough, the faster the rise
(and the more mild the flavor, but that's a different topic). Another thought:
what kind of salt did you use and how did you measure it? If you
substituted kosher or sea salt, you might have added to much, which
would have slowed the starter. Finally, if you added too much sugar
or honey, you would have the same problem.
It can be really hard to diagnose a problem, the symptoms are few and
causes many. Let me know what you think might be the cause!
All the best,
Maggie
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From: "Gerald Ulett"
Subject: Yeast Rolls & Freezing
Date: Mon, 06 Feb 2006 10:26:00 -0800
My favorite roll recipe is using an ABM for making the dough and then
shaping and oven baking. The recipe is at:
http://bread.allrecipes.com/AZ/BreadMachineRolls.asp
I have frozen them like Debunix sugested in the last transmission.
They are great!
Jerry Ulett
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From: "Gerald Ulett"
Subject: Poulsbo Bread
Date: Mon, 06 Feb 2006 10:40:47 -0800
Here in the Seattle Area we are able to buy Poulsbo bread in many of
our grocery stores. It is a healthy, tasty, whole-grain bread with
lots of fiber. The only recipes which I have found for it are for
ABMs and always seem to turn out as bricks!
The March & April issue of Cooks' Illustrated magazine has a non-ABM
recipe for Multigrain Bread which is very much like the Poulsbo bread
which I love. The recipe will be on their page in a few weeks at
http://www.cooksillustrated.com/
If you don't subscribe to the page, you can use it on a trial basis.
Try it. You'll like it.
Jerry Ulett
A 78 year old Weight Watcher who bakes in Seattle
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From: "Mary Fisher"
Subject: Re: crunchy pizza & frozen rolls
Date: Wed, 8 Feb 2006 21:22:52 -0000
"Barbara Ross" wrote:
>Subject: RE: crunchier pizza crust
>Date: Sat, 21 Jan 2006 12:12:11 -0500
>
>I've been making my own pizza for years, but went to a King Arthur
>training class and learned how to make the crust really crunchy.
>First, the dough is made with a poolish. I'm not sure if that makes
>a difference, but it's awesome. Then, and here's the trick, THE
>DOUGH IS ROLLED OUT AND GOES ON THE PIZZA STONE FOR FIVE MINUTES
>WITH NO TOPPINGS. Then you take it out, put on the toppings, and
>put it back in to finish. The dough is crispy and thin and fabulous!
I did that last night and the base was soggy in the middle - not your
fault, I've only just read this!
Mary
Ansley wrote:
>I am wanting to bake yeast rolls and would like a recipe that is not
>too sweet, can be in the fridge, and possibly frozen. I have never
>frozen bread before so any hints about when to freeze (before
>baking, when partially baked, or after baking) would be appreciated.
In my experience baked bread freezes wonderfully - I've done it for
many years. I've never had the necessity to - or the guts to try -
freezing dough or partly baked bread..
Mary
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From: Tarheel_Boy@webtv.net (Skallywagg ...)
Subject: Amish Baked Pretzels
Date: Fri, 10 Feb 2006 15:42:26 -0500
Aren't there some pretzel lovers on this list? If so, here's a
Valentine's Day gift from Bob the Tarheel Baker...
Amish Baked Pretzels
1/2 package or 1/4-teaspoon dry yeast
1 - 1/2 teaspoon sugar
2 cups flour
Coarse salt
3/4 cup warm water
1/2 teaspoon Salt
1 beaten egg with 1 teaspoon water
Dissolve the yeast in warm water. Add the salt. Blend in the flour
with a fork on floured board. Knead the dough until smooth. Pull
off pieces of the dough about the size of golf balls. Roll into
14-inch ropes and twist into pretzel shapes (alphabet shapes are fun
for young children.) Brush with the beaten egg and water; sprinkle
with salt. Bake on a greased cookie sheets at 350F for 15 to 18 minutes.
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